Strawberry Heart Mini Cheesecake Bites
When any holiday comes around, I love to get festive with my creations. This Valentine's Day I searched Pinterest until I found these awesome Strawberry Heart Mini Cheesecake Bites on a blog called the Happier Homemaker. They looked so cute and were perfect to bring to the office for everyone to try. The recipe made around 20 bites.
Ingredients:
Here's what to do:
Ingredients:
- 1 8 oz Package of Low Fat Cream Cheese
- ⅓ cup sugar
- ½ tsp lemon juice
- 1 egg
- 2 graham crackers
- 1 tbsp softened butter or margarine
Here's what to do:
- Preheat oven to 375 degrees.
- Line mini-muffin pan with cupcake liners.
- In a mixer cream together cream cheese and sugar.
- Add lemon juice and egg.
- Mix until well-blended and set aside.
- In a sandwich bag, crush graham crackers.
- Add butter to the graham crackers in small increments until mixture is sticky.
- Spoon graham cracker mixture into the bottom of muffin tins.
9. Top with cream cheese mixture.
10. Bake for 11-14 minutes.
11. While cheesecakes are baking slice strawberries in half and cut a "v" in the top to create heart shape.
12. Immediately after removing cheesecakes from oven press strawberry hearts into the top of each cake.
13. Refrigerate and serve chilled.
11. While cheesecakes are baking slice strawberries in half and cut a "v" in the top to create heart shape.
12. Immediately after removing cheesecakes from oven press strawberry hearts into the top of each cake.
13. Refrigerate and serve chilled.
Chocolate Covered Strawberry Cheesecake
I think baking someone a cheesecake is quite possibly one of the best birthday gifts you can give. It shows you put in effort, it brings people together to share, and not to mention it's absolutely delicious. Especially when you bake something like this Chocolate Covered Strawberry Cheesecake. It was super simple and I received amazing reviews as well as multiple requests to make this again. It was a huge hit and was probably one of the easiest cheesecake recipes to follow.
Ingredients:
Ingredients for the vanilla mousse topping:
Ingredients for Strawberry Topping:
Here's what to do:
1. Preheat oven to 350 degrees
2. Mix crushed Nilla wafers and butter together and press into the bottom of an ungreased spring-form pan
3. With a stand mixer or hand mixer, mix the 3 packages of cream cheese, sugar, and vanilla on medium speed until combined and smooth
4. Reduce speed to low and add eggs, one at a time, until fully incorporated
5. Pour mixture over the crust and bake for 45-50 minutes until the center is set
Ingredients:
- 40 Nilla wafers crushed
- 3 Tbsp butter, melted
- 3 (8 oz) packages of cream cheese, softened
- 3/4 cup sugar
- 1 Tbsp vanilla extract
- 3 eggs
Ingredients for the vanilla mousse topping:
- 1 (8 oz) package of cream cheese, softened
- 1 (8 oz) tub of Cool Whip thawed
- 1/4 cup sugar
- 1 tsp vanilla extract
Ingredients for Strawberry Topping:
- 1 pint of strawberries, sliced
- 2 oz semi-sweet chocolate melted
Here's what to do:
1. Preheat oven to 350 degrees
2. Mix crushed Nilla wafers and butter together and press into the bottom of an ungreased spring-form pan
3. With a stand mixer or hand mixer, mix the 3 packages of cream cheese, sugar, and vanilla on medium speed until combined and smooth
4. Reduce speed to low and add eggs, one at a time, until fully incorporated
5. Pour mixture over the crust and bake for 45-50 minutes until the center is set
6. Remove from oven and carefully run a knife around the edges to loosen from sides
7. Cool completely in pan. While the cheesecake is cooling, make your mousse topping
8. With a stand mixer or hand held mixer, mix your package of cream cheese with the sugar and vanilla together until smooth
9. Whisk in the Cool Whip until combined, be sure to not over mix
8. With a stand mixer or hand held mixer, mix your package of cream cheese with the sugar and vanilla together until smooth
9. Whisk in the Cool Whip until combined, be sure to not over mix
10. Once the cheesecake is completely cooled, spread the mousse layer on top of the cheesecake. Cover and refrigerate for 4 about hours or overnight
11. When cheesecake is set, arrange your sliced strawberries on top and drizzle melted chocolate on top of the strawberries
12. Slice, eat, and enjoy!
11. When cheesecake is set, arrange your sliced strawberries on top and drizzle melted chocolate on top of the strawberries
12. Slice, eat, and enjoy!
Chocolate and Caramel Turtle Cheesecake
This cheesecake is the perfect combination of chocolate, caramel, and an Oreo crust...hmm...all of the best things in life!
Here's what you need:
Here's what you need:
- 1 9 inch spring-form pan
- 24 Oreo chocolate sandwich cookies, about 1 cup crushed finely
- 5 tablespoons butter, melted
- 3/4 cup caramel sauce or syrup
- 3/4 cup sugar
- 3 8 oz. packages cream cheese
- 1 1/2 tablespoon vanilla
- 3 eggs
- 1/4 cup semi-sweet chocolate chips, melted (you can also use dark chocolate)
- *You can also add 1/4 cup chopped pecans, toasted, if desired
- Preheat the oven to 325 degrees. Spray spring-form pan lightly with non-stick spray, or line it with parchment paper. Set aside.
- Pulse the Oreo cookies in a food processor until fine crumbs, or, place them in a large ziploc bag and use a rolling pin to crush them.
- Melt butter in a large bowl (about 30 second or so in microwave), and add the Oreo crumbs to the melted butter. Using your hands or a spatula, blend them together.
- Press the butter/Oreo combination evenly onto the bottom (as well as a little up the side) of the prepared spring-form pan for the crust.
- Pour 1/2 cup of the caramel sauce over this crust and lightly spread it across it with a spatula.
- Refrigerate this crust while preparing the cheesecake batter.
- Beat the cream cheese, sugar, and vanilla until smooth. Add the eggs, one at a time, mixing on low speed just until each one is blended.
- Once everything is well blended and smooth, remove the crust from the refrigerator. Add the cheesecake batter to the pan, smoothing the top with a spatula.
- Place the spring-form pan on a large baking sheet prior to placing it in the oven (some of the caramel in the crust may drip through the pan onto your oven).
- Bake for 65 minutes, until the center is almost set.
- Run a knife around the edges of the pan while it's still warm. Let it cool at room temperature then refrigerate for 4 hours or overnight before removing the sides of the pan.
- Once the sides of the pan are removed, drizzle with remaining caramel and melted chocolate. Then sprinkle chocolate chips on the top, and pecans if desired.
- Store cheesecake in the refrigerator.
Peanut Butter Cup Cheesecake
Calling all peanut butter lovers! This ones for you. A delicious mouthful of peanut butter, reeses (on top and in the center), cheesecake, and chocolate. I made this for my father for Father's Day because he loves reeses and he loved this cheesecake!
Thanks to Back for Seconds blog for this recipe.
Ingredients:
Crust
Directions:
Crust
1. Preheat oven to 300 degrees.
2. In a food processor, pulse together cookies until they are fine crumbs. Add in melted butter and pulse again until well combined. Press into the bottom and 1 1/2" up the sides of a greased 9" springform pa. Bake for 8 minutes.
Cheesecake
1. Beat together cream cheese, peanut butter, sugar, and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended.
2. Pour half of the batter into the cooked crust and sprinkle with 1/2 of the chopped peanut butter cups. Cover with remaining batter and smooth the top out so it will bake evenly.
3. Bake for 45 - 55 minutes or until it is set on the edges but still wiggles slightly when shaken gently. Sprinkle remaining peanut butter cups over cheesecake. Let cool before adding topping.
Topping
1. Melt peanut butter and drizzle over cheesecake.
Ganache
1. Heat milk in the microwave for about 1 minute then add chocolate chips and just let it sit for 2 minutes. Stir until melted and smooth. Drizzle over cheesecake. Store covered cheesecake in the refrigerator until ready to serve.
Thanks to Back for Seconds blog for this recipe.
Ingredients:
Crust
- 1 1/2 cup Nutter Butter cookie crumbs
- 4 tablespoons butter (melted)
- 32 Ounces cream cheese (softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1/2 cup peanut butter
- 3 eggs
- 20 mini peanut butter cups (quartered)
- 1/3 cup peanut butter (melted)
- 20 mini peanut butter cups
- 1/2 cup chocolate chips
- 1/3 cup whole milk
Directions:
Crust
1. Preheat oven to 300 degrees.
2. In a food processor, pulse together cookies until they are fine crumbs. Add in melted butter and pulse again until well combined. Press into the bottom and 1 1/2" up the sides of a greased 9" springform pa. Bake for 8 minutes.
Cheesecake
1. Beat together cream cheese, peanut butter, sugar, and sour cream until very smooth. Add vanilla and eggs one at a time on low speed mixing just until blended.
2. Pour half of the batter into the cooked crust and sprinkle with 1/2 of the chopped peanut butter cups. Cover with remaining batter and smooth the top out so it will bake evenly.
3. Bake for 45 - 55 minutes or until it is set on the edges but still wiggles slightly when shaken gently. Sprinkle remaining peanut butter cups over cheesecake. Let cool before adding topping.
Topping
1. Melt peanut butter and drizzle over cheesecake.
Ganache
1. Heat milk in the microwave for about 1 minute then add chocolate chips and just let it sit for 2 minutes. Stir until melted and smooth. Drizzle over cheesecake. Store covered cheesecake in the refrigerator until ready to serve.
Cookie Dough Mini Cheesecake Cups
I make these for holidays and events and they are perfect. They have a yummy cookie dough crust with just the right amount of cheesecake on top. They are quick and easy to make too!
All you need is:
- A package of Chocolate Chip Cookie Bar Dough (or regular chocolate chip cookie dough)
- 2 packages of cream cheese (8 oz. each)
- 3/4 cup sugar
- 2 tablespoons flour
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup semi-sweet mini chocolate chips
1. Preheat the oven to 325 degrees F and line 24 muffin cups.
2. Place one square of cookie dough (or 1 level tablespoon if not using the bar dough) into each muffin cup.
3. Bake for 10 minutes or until cookie spreads to edge of cup.
4. Beat together cream cheese, sugar, and flour. Add eggs and vanilla extract and mix well. 5. Stir 1/2 cup of chocolate chips into the batter. And spoon 2 heaping tablespoons of batter over each cookie in cup.
All you need is:
- A package of Chocolate Chip Cookie Bar Dough (or regular chocolate chip cookie dough)
- 2 packages of cream cheese (8 oz. each)
- 3/4 cup sugar
- 2 tablespoons flour
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup semi-sweet mini chocolate chips
1. Preheat the oven to 325 degrees F and line 24 muffin cups.
2. Place one square of cookie dough (or 1 level tablespoon if not using the bar dough) into each muffin cup.
3. Bake for 10 minutes or until cookie spreads to edge of cup.
4. Beat together cream cheese, sugar, and flour. Add eggs and vanilla extract and mix well. 5. Stir 1/2 cup of chocolate chips into the batter. And spoon 2 heaping tablespoons of batter over each cookie in cup.
6. Bake for 13-15 minutes or until set but not browned. Remove from oven, cool completely in pans and refrigerate for 1 hour.
7. Melt remaining chocolate chips and put in plastic bag with tip cut off or pastry bag and drizzle lightly over cheesecake cups. Keep refrigerated and enjoy!